Tuesday, October 30, 2012

Hawaiian Muffins

A simple and delicious breakfast usually leads me to muffins.  I love to freeze them as defrost them as I need them.  In the mood for a change I decided to bake up some Hawaiian flavors; coconut, macadamia nuts, bananas and pineapple. 

Oh my, was this a good idea!  These are moist and delicious.  To be honest they are so good I haven't had a chance to freeze them.  The whole family loves them and I am sure you will too!


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With love from our simple kitchen to yours. 

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Yield: 36 muffins
Author: Donna Elick
Hawaiian Muffins

Hawaiian Muffins

Hawaiian Muffins: Pineapple, Banana, Coconut and Macadamia Nuts!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoons pure vanilla extract
  • 1/4 cup milk
  • 5 medium bananas, smashes
  • 1 1/2 cup crushed pineapple
  • 1 1/2 cups coconut (divided)
  • 1 cup macadamia nuts, chopped


  1. Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until mixed well. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  4. With the mixer on low speed, add the eggs 1 at a time, then add the almond, vanilla, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  5. Add bananas, pineapple, 1 cup coconut and nuts and mix until combined.
  6. Scoop the batter into the prepared muffin pans, filling each cup about 2/3 full. Gently press a pinch of the remaining coconut on the muffin tops, and bake for 25-30 minutes***, until the muffins are lightly browned on top and a cake tester comes out clean.
  1. Check muffins at 15 minutes; if the coconut starts getting too dark, place a sheet of aluminum foil over muffins.


Originally published October 2012


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